I have previously posted a recipe for Chines-style Scrambled Eggs with Shrimp but in today’s dish the focus is on the shrimp (along with peas), and the eggs are more of a secondary ingredient. This is a very simple preparation and could easily be served as light repast itself, or as one of several dishes in a Chinese or South-East Asian meal…

Stir the garlic paste and pepper into the shrimp and then mix in one teaspoon of the cornstarch. Allow this to marinate for at least 30 minutes.

In a bowl, mix the remaining cornstarch with just enough water to make a slurry and then stir in the sugar, fish sauce and Sambal Oelek. Now add the eggs and beat until well mixed and slightly frothy. Set this aside for the moment.

Heat a tablespoon or so of oil in a pan over moderate heat and throw in the shrimp. Stir-fry quickly until the shrimp are just cooked through.

Now add the onion and peas, continuing to stir until the peas are thawed and heated through.

Finally, pour the egg mixture into the pan so that it covers the other ingredients as much as possible. Do not stir immediately, but rather allow the egg to begin to set and then turn the contents slowly so that you produce nice ‘curds’ of egg rather than scrambled fragments. Plate and serve while still piping hot…